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  <title xml:lang="en">Blair's Elephant Ice Cream</title>
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<h1>Blair's Elephant Ice Cream</h1>
<table class="recipe">
  <tr>
    <td>6 large egg yolks</td>
    <td>whisk</td>
    <td rowspan="5">temper</td>
    <td rowspan="5">heat until thick, stirring constantly</td>
    <td rowspan="6">mix</td>
    <td rowspan="6">cool</td>
    <td rowspan="6">fridge it</td>
    <td rowspan="6">freeze</td>
  </tr>
  <tr>
    <td>1&nbsp;c whole milk</td>
    <td rowspan="4">warm</td>
  </tr>
  <tr>
    <td>135&nbsp;g sugar</td>
  </tr>
  <tr>
    <td>55&nbsp;g black sesame powder</td>
  </tr>
  <tr>
    <td>pinch of salt</td>
  </tr>
  <tr>
    <td>2&nbsp;c heavy cream</td>
    <td class="righthide" colspan="3">&nbsp;</td>
  </tr>
</table>

<ol>
  <li>Whisk the egg yolks together. Set aside.</li>
  <li>Put the cream in a large bowl with a strainer on top.</li>
  <li>Whisk remaining ingredients together in a medium saucepan.</li>
  <li>Heat on medium low until quite warm.</li>
  <li>Slowly pour the warm mixture into the egg yolks, whisking constantly.</li>
  <li>Return the egg mixture to the saucepan and heat on medium low heat, stirring constantly with a heatproof spatula and scraping the bottom of the pan as you stir.</li>
  <li>When the mixture thickens and coats the spatula (just <i>before</i> you get greyish sweet scrambled eggs), pour it through the strainer into the cream.</li>
  <li>Stir the cream and egg mixture together.</li>
  <li>Place the bowl in a cold water bath until cool.</li>
  <li>Chill the <a href="Pictures/blairsElephantIceCreamMixture.jpg">mixture</a> in the fridge until cold.</li>
  <li><a href="Pictures/blairsElephantIceCreamFrozen.jpg">Freeze the mixure</a> in your ice cream mixture according to the manufacturer's instructions.</li>
</ol>

<p>Yield: a generous litre</p>
<p class="confession">Barely modified from David Leibovitz's Kinako Ice Cream receipe, in <a href="http://www.amazon.com/exec/obidos/ASIN/1580088082/davidleboviswebs">The Perfect Scoop</a></p>
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